Barbecue Secrets

In recent years I've had the opportunity to visit Costa Rica and
collaborate with chefs there as the country establishes itself on
the international barbecue scene. Thanks to the hospitality of my
new friends in Central America, I have truly fallen in love with
Latin American cooking. Nary a week goes by without me...

Zinfandel is one of the best wines you can drink with grilled or
barbecued food and California winemaker Ravenswood makes some of
the tastiest, most popular zins around. Ravenswood’s Executive
Chef, Eric Lee, was kind enough to share this rib recipe. This
versatile rub/mop combination also works...

One
of my favourite cuts of meat is thepork
blade steak– cut
from the same part of the hog as the classic shoulder butt roast
that we cook in competition. In certain parts of Kentucky, thinly
sliced blade steaks are seasoned with salt and pepper, cooked over
a low hardwood fire and “sopped” with a thin sauce...